Peanut Butter And Chocolate Praline Ice Cream Sandwiches

Directions

1. In a large saucepan, over medium heat, combine the lowfat milk, cream, and sugar. Whisk till the sugar is dissolved. Bring the lowfat milk up to a boil and then reduce to a simmer, this will scald the lowfat milk. Whisk in the chocolate. Whisk some of the warm lowfat milk mix into the beaten Large eggs. Add in the egg mix to the remaining lowfat milk and continue to cook till the mix comes back to a boil. This mix will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Cover the top of the mix with plastic wrap and cold completely. Place the mix in the refrigerator and refrigeratecompletely.
2. Pour the filling into an ice cream machine and follow the instructions for the churning time. Mix in the pralines and freeze in 1 lb. loaf pans.
3. Yield: about 1/2 gallon.
4. After the ice cream is hard, remove from the pan. Slice the ice cream into 1/2-inch slices. Place one slice of ice cream between two slices of lb. cake, forming a sandwich. Repeat process till all of the cake is used. Wrap each sandwich in plastic wrap and freeze till ready to use. When ready, unwrap and serve.
5. This recipe yields about 16 servings.
6. Comments: The original recipe title as listed is "Chocolate Lb. Cake And Peanut Butter And Chocolate Praline Ice Cream Sandwiches".